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86
Shrimp with Lemon
Shellfish Medley
Serves: 2
12 large shrimp, peeled and
deveined
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon lemon pepper
Directions:
1. Place all ingredients in shallow
oven-safe dish.
2. Set dish on 3-inch rack.
3. Cook at 350°F for 6-8 minutes,
stirring halfway through cooking
process.
Serves: 2
4 littleneck clams
4 large shrimp
4 mussels
2 squids, cleaned and cut into
1-inch rings
2 cloves garlic, minced
2 tablespoons olive oil
¼ cup clam juice
1 tablespoon hot sauce
Dash parsley, minced
Directions:
1. Scrub clams and mussels.
2. Mix all ingredients in oven-safe
dish and place on 3-inch rack.
3. Cook at 350°F for 12-14 minutes,
or until clams and mussels open.
Tip: Pause halfway through cooking
process and shake seafood in
baking dish. This will help open
the clams and mussels.
Tip: If clams and mussels have not
opened, do not eat.
Tuna Noodle Casserole
Serve: 4-6
2 (5-ounce) cans tuna, drained
2 cups egg noodles, cooked
1 (10½-ounce) can cream of
mushroom soup
½ cup water
1 cup frozen peas or green beans,
thawed
½ cup sour cream
1 cup Cheddar cheese, shredded
and divided
¼ cup bread crumbs
Directions:
1. Cook noodles according to
directions; drain.
2. In medium bowl, add tuna, soup,
sour cream, peas or green
beans, ¾ cup cheese and
noodles.
3. Place tuna mixture in 10-inch
baking pan.
4. Cook on 1-inch rack at 350°F for
20-22 minutes.
5. Once cooking time is complete,
place remaining ¼ cup cheese
and bread crumbs on top.
6. Cook for another 2 minutes.
7. Let casserole cool for 5-10
minutes.
Tip: Substitute oven-fried onions for
bread crumbs.
Simple Sole
Serves: 1
1 (5-ounce) filet of sole
1 tablespoon lemon juice
2 tablespoons butter
Salt & pepper to taste
Directions:
1. Place all ingredients in oven-safe dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes.
Seafood
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